Sunday, August 14, 2011

Stuffed Eggplants

Stuffed Eggplant with Ground Chicken
Copyright 2011 LtDan'sKitchen blogs
I've learned how to make this dish ever since Phillipp, a German friend made a German version of stuffed eggplants when he was here last year. I've seen a version of Michael Chiarello on television some time ago but it was good to try out his recipe only to find out that it is actually very good. Back home, we have a simpler version where the eggplants are roasted with the skins on, then peeled and flattened with a fork and stuffed by piling up a mixture of ground meat on the mashed eggplant. The whole concoction is then carefully fried until browned and you end up with a pregnant looking eggplant that was best eaten with tomato ketchup. 

Stuffed Eggplant with Ground Beef
Copyright 2011 LtDan'sKitchen blogs
Michael Chiarello's version is a bit different since large eggplants are used and not the long and thin Japanese eggplant variety. The eggplant is hallowed out and the eggplant meat is boiled until softened and is chopped and added into the stuffing. Another thing to remember is that I doubled the amount of meat in the original recipe. I just thought it needed more meat and it does not hurt the recipe one bit. I've also made this before where I used Italian sausages instead of beef and even ground chicken or turkey are good substitutes as well. If using seasoned meats though, make sure that you make the necessary adjustments and go easy on the salt.

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